1- Allow turkey to rest at room temperature for one hour before beginning preparation process.

2- Position oven rack just below center and preheat to 350°F near end of resting time.

3- Remove giblets and neck, then thoroughly pat turkey dry inside and out with paper towels.

4- Mix softened butter with lemon zest, thyme, and rosemary until well combined.

5- Carefully separate skin from breast meat using wooden spoon handle, keeping skin intact.

6- Spread one-third of herb butter under skin on each breast, smoothing from outside.

7- Rub remaining butter all over turkey exterior, then season generously with salt and pepper.

8- Fill cavity with quartered onion, smashed garlic, and fresh parsley sprigs.

9- Place in roasting pan on rack and optionally tie legs with kitchen twine. Roast until thigh reaches 175°F and breast 165°F, about 14-15 minutes per pound.

10- Tent with foil if browning too quickly during cooking process.

11- Let rest 30-60 minutes before carving to retain juices.